On Lard Cheese. 
223 
making by the use of lard. The lard-cheese from Whitman 
and Burrell's creamery has been sent to the West Indies 
and to other warm climates, and I have been informed that 
the goods hold favour and sell at a good price. The profits, 
in manipulating " blue skim milk " with lard for cheese- 
making, are very considerable, and many creameries in time 
are likely to enter upon this manufacture. The use of fats 
and oils in " skim-cheese " has been tried from time to 
time for a number of years, but the practice could hardly be 
said to be a success, as there was difficulty in making a per- 
fect emulsion. The invention of the machine for cutting and 
distributing the fats has nearly or quite overcome this difficulty. 
There is much feeling among our dairymen against the making 
of this adulterated product, fears being entertained that if largelv 
made and exported it will injure the sale of genuine whole-milk 
cheese. I think it not improbable that very strict laws will be 
passed regulating the sale and export of lard-cheese. I am told 
that parties have shipped this cheese to England, and that 
experts were unable to detect the adulteration, and I have seen 
samples that would pass unsuspected for whole-milk cheese, both 
as to texture and flavour. 
On the 16th of November I went down to the Whitman and 
Burrell factory, to see the operation of " Wire's Circular Self- 
agitating Cheese Vat." The factory, it may be remarked, had 
closed work for the season, and the milk collected for the day's 
trial had been gathered not only to test Mr. W^ire's invention, 
but to show also the manipulation ox the milk in making what 
is known as " lard cheese," which of late has obtained con- 
siderable notoriety through the newspapers and otherwise. The 
factory, or more properly the creamery, is located about 1 J miles 
east of Little Falls, on the south side of the Mohawk river, and 
just below where the stream emerges from the narrow mountain 
gorge. The land below the creamery is composed of upland and 
flats; the former, descending some little distance to the flats, is 
more or less broken, but affords good pasturage. After reaching 
the ascent that borders the flats, the lands spread out into a level 
and rolling surface, and are fertile and valuable, whether for 
grain or dairy purposes. All this region, however, is for the 
most part devoted to dairying. A few hops may be grown on 
some of the farms, and a little grain — wheat, corn, and oats — 
sufficient for home wants. 
The creamery building is 80 feet by 40 feet, two stories and 
a half, and was originally erected as a cheese factory, but since 
its purchase by the Messrs. Whitman and Burrell, has been 
converted into a creamery. The milk of about 200 to 300 cows 
is taken here, and is purchased direct from the farmers, the price 
